Fair enough, let us know how it goes :DQuote:
Firestorm
Printable View
Fair enough, let us know how it goes :DQuote:
Firestorm
Will do, although I think my love affair with seitan isn't going to help. I am aiming to try and have either 1 meal a day gluten free, or a few days a week
Does anybody else react badly to only processed wheat products, not ALL wheat products? I feel like I'm sensitive to something else in that crap quality supermarket bread or ready-made pastry, but when I bake my own bread or cook using basic flour, I'm perfectly fine.
Firestorm, what do you use seitan in? I have a packet of it in the freezer but don't have any interesting recipes to make with it.
I have a bread making book and the guy who wrote it thinks that the reason so many people are getting allergies to wheat is because of the breadmaking process. Most of the bread in this country is made using the chorleywood process and isn't allowed to rise slowly. I can't remember all the details as I read it a couple of years ago but I'll dig it out and re read it. It made a lot of sense.
Ah, that's interesting. I thought it was some sort of preservative. It's definitely pastry as well, though, not just bread. For me, anyway. Thanks for the info!
Yep, I've read about this, too. If I remember rightly, it's to do with the fermentation process in bread allowed to rise normally which renders the bread safer for people with a gluten intolerance. Baking with spelt flour also seems to help some people.
However, it seems that there is not much scientific evidence to say that the CP actually makes people gluten-intolerant - it might be to do with the general rise in severe allergies and intolerances in Western populations we have seen in recent years. However, I'm prepared to stand corrected!
In the end, food should make us feel better, not worse, a fact completely lost on large corporations. Mercifully, vegans are particularly good at questioning industrial food processes, I find.
Yes!
I also assumed it was a preservative or somesuch, but a foodie type has previously mentioned the modern day 'process' (or lack thereof) that is probably to blame.
Dunno. I try avoid the gluten more than partake these days, but sometimes suffer a bit for a sandwich (/convenience cookie or cake) or beer. Can't. give. up. the. beer.
Here is an article by the guy I mentioned he's called Andrew Whitley. He does mention additives as well. http://www.guardian.co.uk/commentisf...7/comment.food
Same. Yesterday I just wanted convenience food so I went and bought noodles and definitely noticed it on my skin during the night. I didn't think beer would have that effect (I don't really like it so haven't tested whether I react to it) - is that also made using the same process? I wonder if good quality, local ales would be alright because I suspect them less of trying to speed up the brewing!
We should just bake some bread, ready-slice it and keep it in the freezer for those desperate sandwich times.
Thanks, Mymblesdaughter. :)
Not too sure to be honest, all I know is that I do tend to react to beer these days (never used to), and some more so than others.
Clearly I need to test this in more depth, what a chore / how tedious...
Yes, thanks a lot for the link Mymblesdaughter. Interesting read.
PS...
Boom Boom! :lol:Quote:
Andrew@The Guardian
I avoided gluten for about 6 weeks and it just frustrated me because I'd get mild symptoms and didn't have a clue why - there are just too many options!
I don't think you need to test it if it's mainly under control as it is. I mean, you already know what makes you feel crap (and it's usually common sense in my experience) so if you're not pining after it all the time, just avoid it as much as possible. It's not going to kill you if you have it every now and then when you really fancy a beer or whatever.
Hi, could anyone here who is wheat-free please suggest a source of recipes (book or website) for an omnivorous friend who has celiac disease but is interested in eating (more) vegan food? Apparently she doesn't get on too well with legumes either, think tofu may be OK.
Hi Harpy, this is a yahoo group specifically set up to share Vegan GF recipes. Many other intolerances are included too. Hope this helps your friend. http://groups.yahoo.com/group/Vegan-and-Gluten-Free/
When I went vegan, last summer, I dumped the animal products, but started eating more wheat products [which I like better anyway]. I have been waiting for my stomach to adjust to what I thought was a problem due to the increased fiber, but my digestive system has been very upset lately - it's getting embarrassing. My adult daughter mentioned that she is avoiding gluten because it upsets her stomach, so I thought maybe it's hereditary. Anyway, I made a gluten-free bread [lots of weird ingredients] and in about 24 hours I felt much better. I'm going to give it a 2 week trial to see what happens. Has anyone had a similar experience?
I'm a pretty new vegan, and I also am wheat free because my asthma is so much better when I don't eat wheat. I've been having a lot of fun trying out new recipes. Do you guys have any favorite websites for recipes? I also try to avoid refined sugar.
I am in the process of transition into a gluten free diet, in addition to my veganism. I have rheumatoid arthritis. I have two websites that are go to's right now. One is http://www.fatfreevegan.com . This site has a gluten free section if you scroll down to the tags. The other is http://www.theglutenfreevegan.com/
I hope this gives you a start. There are actually a few good blogs out there if you google vegan and gluten free.
Hopefully, my first post will show with a couple of provided links. I also wanted to suggest Dreena Burton and Isa Moscowitz- they both have some great gluten free eats.